荞麦藜麦粉粗粮饼干的加工工艺研究

Study on Processing Technology of Buckwheat and Quinoa Coarse Flour Grain Biscuits

荞麦和藜麦都含有丰富的营养物质,且都是药食同源作物。以质构分析和感官评价为评价方法,首先利用单因素试验,确定了藜麦粉、荞麦粉、绵白糖、奶粉的最佳添加量,再通过设计正交试验,得出荞麦藜麦粉粗粮饼干的最佳配方为低筋小麦粉添加量100%,黄油添加量50%,鸡蛋添加量30%,荞麦粉添加量25%,藜麦粉添加量10%,奶粉添加量5%,绵白糖添加量30%,食盐添加量0.5%,上下火温度为170℃,烘烤时间为12 min。在此工艺条件下生产的荞麦藜麦粉粗粮饼干具有金黄平整的外观,口感香酥,组织细腻,有荞麦藜麦粉及奶粉的香味,营养价值较高。

Buckwheat and quinoa were rich in nutrients,and they were both drug and food crops.In this paper,based on texture analyzer and sensory evaluation,the best addition of quinoa,buckwheat,soft sugar and milk powder was determined by single factor test.Then orthogonal test was designed to get the best formula of buckwheat flour biscuit:low gluten wheat powder 100%,butter 50%,egg 30%,buckwheat powder 25%,quinoa powder 10%,milk powder 5%,sugar 30%,salt 0.5%,Under the baking conditions of the surface fire temperature and under-fire temperature 170℃,baking for 12 min.The buckwheat quinoa biscuit produced under this process had the appearance of golden and smooth,crisp taste,fine organization,the flavor of buckwheat quinoa and milk powder,which had high nutritional value,and was suitable for diet and healthy diet.